Thursday, October 7, 2010

Here's one of my favorite recipes that was handed down to me from one of my dear aunts. I have many fond memories of eating this wonderful dish, over at her home on the bayou. These were and still are, the best meatballs that I've ever eaten and when I tell you that they are out of this world, then you know that I mean it, cher! The basic sauce is also her recipe, with a few tweaks of my own! Le bon manger! Enjoy!

Saute "the trinity" in olive oil, in large Dutch oven, on medium heat until soft. Add tomatoes, tomato paste, tomato puree, and tomato sauce, and cook for 10 more minutes, stirring often. Slowly add water and simmer for 10 minutes, mixing well. Add garlic, mushrooms, Worcestershire sauce, bay leaves, parsley, and seasonings, and bring to a boil. Lower heat, add meatballs, and simmer for 1 to 1 1/2 hours. Serve over spaghetti, top with grated Parmesan cheese, with a big tossed salad and garlic bread!

Bon appetit!

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Festival Acadiens et Creole Preview

At long last, it's the weekend we've been looking forward to for a whole year! It's time for Festival Acadiens et Creole, my absolute favorite festival of all! Three glorious days of nothing but great Cajun and Creole music, food, and fun! Festival de Musique, Bayou Food Festival, Louisiana Arts and Crafts Fair, Louisiana Folk Roots, and so much more! Come on out and enjoy everything that this fantastic festival has to offer. See ya'll there!

This year's festival will be dedicated to the one and only Wayne Toups, an Acadiana legend and master accordionist. Wayne's energetic and innovative style, blends traditional Cajun music with Zydeco and rock, making him one of the most influential musicians of our time. His passion for his Cajun heritage, and his originality, shine through in every song, making him one of the most popular artists, among young and old fans, alike. Loved by all, there's no standing still, when Wayne's on the stage! Geaux Wayne!

And don't forget the pre-festival Bach Lunch, to be held from 11:00am - 1:00 pm, in Parc Sans Souci, on Friday, October 8th. The Canes will entertain the crowd. And a little later, at Parc International, beginning at 6:00pm, there is a kick- off party, with a fais do do, at Parc International, with two of the best bands around, The Lost Bayou Rambler's and Cedric Watson and Bijou Creole. Come on out and get into the festival spirit, it's guaranteed to be one of the best times that you will ever have!For a complete schedule, click here

Here is a clip that I took of Wayne Toups, playing at last year's festival. Heavy rains came overnight, and turned the dance area into a sea of mud, but that didn't stop these Cajuns from having their fun! This one's for you, Janice! Lassiez les bon ton rouler, cher!

Wow, it looks that you are having fun, fun, fun! Yummy delicious food too! With all the dancing going round, you don't have to worry about all the calories! Perfect excuse to dig in more glorious food! The meatballs look yummy!

The spaghetti sauce recipe looks very much like mine. I have never thought of putting cajun seasoning in meat balls. Guess what I'm going to try real soon! It's getting cold here now, a good time for some hot and spicy meatballs.

never have Cajun spaghetti nor meatballs, meatloaf yes ... the meatballs are out of sight and the sauce would be great for so many things... together, just perfect, your aunt knew a thing or two didn't she...

Ooooh! My mom and I were just talking about my Granddaddy's creole spaghetti and this reminds me so much of his recipe. He uses jalapenos to spice things up! I really want my mom to send me his recipe. I'd love to compare his to your aunt's recipe! He's from Alexandria and I just love his cooking : )

I love looking at the pictures of various foods (and recipes for them) that you post but sadly, all too many of them won't grace my table because I know in advance they are items the grandkids won't touch with a ten-foot-pole. (Thank you so much to autism food pickiness, ya know!) But this recipe -cajun meatballs and spaghetti -now this one fills the bill completely and will definitely be a part of our dining experience in the near future! (The kids do love spaghetti and will eat meatballs too! Yay! Yay!)

Keep writing these posts and sharing the menu suggestions too. At least I can look and drool lovingly and think too that maybe some time in the distant future these kids will experience changes to their tastebuds too!

Mon cher amie, I am taking this recipe home with me!!! Simply fabulous!!! And a bonus since I ADORE pasta of any kind!!!! Do a little dancing this weekend for me, dear Marguerite...so wish I could join you!!! ~Janine XO

I thought of you yesterday - we were making homemade pizza and i'd seen on Alton Brown where he grilled tomatoes and then spread them on pizza dough - so, I put the tomatoes in the broiler until soft then added in herbs and whatever and then spread on pizza dough - then cheese and fresh basil - and OHHHHH so GOOOD!

Drick- That's hard to believe, lol, but you can fix that very easily, cher! Just follow the recipe and enjoy! Thanks, she was one of the best!

Jhivago- Merci beaucoup for your lovely comment, cher! It was a blast and I wish that you could have been here! Resting today! lol

Kat- Then you are in for a treat, cher! Hope you give them a try! You are right about that! Merci, lots of dancing, and it was so much fun!

Talli- Thanks, I'll take that as a compliment! lol I know, I loved reading about your trip home! My French Acadian ancestors were in Nova Scotia in 1603! Thanks for coming by!

Eddie- Thanks so much for the sweet compliments, cher! So glad you liked the meatballs and hope that Mrs. Bluelights will make them for you! It was a dancing marathon and I am in several of the videos! lol

Pleeeeease tell me which videos you are in . . . LOL . . or would you prefer to keep me guessing? Mmm thought so LOL.Very pleased you are having a ball Cinderella, but remember to return before the clock strikes 12 LOLLove the way all your readers have entered the spirit of the Cajun life and we all love to see you enjoying yourself. You are a great friend! Hugs ~ Eddie

I stumbled upon this post while looking for Creole Spaghetti recipes and this one looks like just what I need. In the sauce recipe when it says small cans, does that mean 8oz. cans or 15oz. cans? I just want to make sure that the picture I have in my head is the correct one. :-)

Bonjour and Welcome !

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About Me

Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!